How to Make The Most Amazing Coconut Cake
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Recipe Overview
Overview
This Amazing Coconut Cake is a delightful treat that truly lives up to its name. The combination of salted butter and vegetable oil creates a moist base, while the addition of whipped egg whites ensures a light and fluffy texture. The cake is infused with coconut milk and coconut extract, giving it a rich, tropical flavor that is simply irresistible.
As you prepare the cake, the process of creaming the butter and sugar together is crucial for achieving the right texture. It’s essential to whip the egg whites until they are fluffy, as this step is key to the cake’s airy quality. Once the batter is mixed, dividing it into three layers not only adds visual appeal but also allows for a generous amount of frosting between each layer.
The coconut cream cheese frosting is the perfect complement to the cake, providing a creamy and slightly tangy contrast to the sweet layers. Incorporating powdered sugar gradually helps achieve a smooth consistency without the mess. Once frosted, the cake is adorned with coconut flakes, adding a delightful crunch and enhancing the overall coconut experience.
This cake is perfect for any occasion, whether it’s a birthday, holiday gathering, or simply a treat for yourself. Its impressive appearance and delicious flavor will surely impress your guests and leave them asking for seconds.
Recipe Details
Steps & Tips
Gather 1/2 cup of salted softened butter, 1/2 cup of vegetable oil, and 1 1/2 cups of granulated sugar.
Plop butter, oil, and sugar into a mixing bowl and cream together for 2 minutes.
Add 6 egg whites and beat until fluffy for 90 seconds to 2 minutes.
Tip: Whip egg whites for 90 seconds to 2 minutes to incorporate air for a fluffier cake.
Mix in 1/4 cup of sour cream, 2 teaspoons of coconut extract, and 1 1/2 cups of coconut milk.
Add 4 teaspoons of baking powder, 1/2 teaspoon of salt, and 3 1/2 cups of cake flour.
Mix until just combined.
Tip: Mix until just combined to prevent the cake from collapsing.
Preheat oven to 350 degrees Fahrenheit.
Lightly grease 2 or 3 nine inch cake pans and line the bottom with parchment paper.
Divide the batter among the pans for either 3 thin cakes or 2 thicker ones.
Bake for about 25 to 30 minutes until cooked through.
Gather 16 ounces of softened cream cheese, 1 cup of softened salted butter, and 1 teaspoon of coconut extract.
Plop cream cheese, butter, and coconut extract into a bowl and beat together.
Tip: Beat frosting for 2 minutes to make it light and fluffy.
Add 3 cups of powdered sugar one cup at a time.
Tip: Add powdered sugar one cup at a time to avoid mess.
Transfer frosting to disposable piping bags.
Once cakes are cool, frost between all layers.
Use an offset spatula to smooth out the frosting.
Frost the outside of the cake.
Press coconut flakes onto the sides and top of the cake.
Tip: Frosting doesn't have to be pretty since you'll cover it with coconut flakes.
Slice and serve the cake.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Coconut milk adds a rich flavor and moisture to the cake.
- •Whipping egg whites until fluffy helps create a light and airy cake texture.
- •Using cake flour instead of all-purpose flour results in a softer cake.
- •Coconut extract enhances the coconut flavor in both the cake and frosting.
